A spiced and satiating coconut curry broth mixed with fresh herbs and lots of veggies is my kind of soup for cold days or head colds! The butternut squash is obviously the fearless leader in this soup so I wanted to roast it before stirring it into the soup to give it an extra depth of flavor. Repurpose leftovers of this soup into a thicker curry served over rice or with rice noodles. Just add more full-fat coconut milk and maybe a little extra curry powder or paste to taste. Heat through and simmer until thick.
Ingredients
- 1 (2-pound) butternut squash, peeled and cubed (about 4 cups cubed)
- 2 tablespoons olive oil
- 1¼ teaspoons sea salt
- ¾ teaspoon ground pepper
- 1 cup finely chopped onion (about 1 onion)
- 1 cup finely chopped carrot (about 1 large carrot)
- 1 cup finely chopped celery (about 2 stalks)
- 4 garlic cloves, minced
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried basil
- 1 teaspoon yellow curry powder
- ½ teaspoon ground fenugreek
- ½ teaspoon paprika
- 1 cup frozen corn kernels
- 1 cup diced vine tomatoes (about 2 tomatoes)
- 6 cups low-sodium vegetable stock
- ½ pound green beans, cut into 1-inch pieces (about 2 cups)
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- ½ cup packed coarsely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint
- 3 cups packed baby spinach leaves
How to Make It
- Preheat the oven to 425°F.
- Toss the cubed butternut squash on a baking sheet with 1 tablespoon of the olive oil and ¼ teaspoon each of the salt and pepper. Roast for 20 to 25 minutes until tender and golden brown. Set aside.
- When butternut squash has about 10 minutes remaining, begin making the soup in a stockpot. Over medium heat, sauté the onion, carrot, and celery in the remaining 1 tablespoon of olive oil for 4 minutes until just softened.
- Add the garlic, bay leaf, thyme, basil, curry powder, fenugreek, paprika, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Stir together and cook for 3 minutes until the garlic is cooked and fragrant. Lower the heat to prevent the garlic from burning.
- Add the corn and tomatoes and cook for another 4 minutes, stirring occasionally.
- Add the stock and bring to a low boil. Once the stock is bubbling, add the green beans and simmer for 5 minutes.
- Stir in the coconut milk and bring to a low simmer. Once the liquid is bubbling, add the cilantro, mint, and butternut squash. Simmer for 5 minutes. Add the spinach and continue cooking for 5 to 10 minutes. Serve immediately!
